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Posts Tagged ‘sweeteners’

Tate & Lyle announces Dolcia Prima Crystalline Allulose

April 8th, 2017
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Tate & Lyle has announced a line extension to Dolcia Prima Allulose, a low-calorie sweetening solution that is said to provide the full taste and enjoyment of sugar, but without all the calories. The company says that the new Dolcia Prima Crystalline Allulose offers all of the same benefits as Dolcia Prima Allulose Syrup, and opens up new categories and applications such as tabletop sweeteners, dry beverage and meal replacement mixes, fat-based creams and chocolate confectionery.

Allulose is described as a rare sugar that exists in very small quantities in nature. It can be found in foods such as figs, raisins, molasses and maple syrup. Dolcia Prima Allulose is approved for use and is available in the US, Mexico, Colombia and Chile, enabling food and beverage manufacturers to create healthier with the taste, sweetness and texture that – until now – only sugar could provide, Tate & Lyle claims.
“Dolcia Prima Crystalline Allulose provides manufacturers with another sweetening solution to reduce calories in their products without affecting consumer acceptance,” said Abigail Storms, Vice President, Platform Management, Sweeteners, at Tate & Lyle. “We’re excited about the possibilities this additional form of allulose brings to manufacturers and their consumers.”
With obesity rates climbing to more than one-third of the US population, food and beverage manufacturers have the opportunity to make a difference by offering more lower-calorie options to consumers, the company believes, saying that allulose can play a part in empowering the industry to reduce calories and promote health and wellness.
In fact, nearly 75% of health professionals indicate an interest in recommending products made using allulose when making suggestions to reduce excess calories, Tate & Lyle notes. They agree that their patients and clients are more likely to adhere to diet and lifestyle management if they have low-calorie options that have the same great taste and texture as full-calorie versions.
Additionally, Tate & Lyle says that its research has shown that Dolcia Prima Allulose does not raise blood glucose or insulin levels in healthy individuals and those with type 2 diabetes, thus providing possibilities for the diabetes community.
After developing numerous prototypes, Tate & Lyle says it understands how allulose works in combination with caloric sweeteners to effectively reduce calories in full-sugar products and when used in combination with non-caloric sweeteners it can be used to create healthier, tastier low- or reduced-calorie products. Because of its great taste and texture benefits, the company asserts that Dolcia Prima Allulose can be an integral part of an ingredient toolbox to help manufacturers reach calorie-reduction goals without sacrificing consumer acceptance.
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ADM in talks to acquire European sweetener, starches manufacturer

April 8th, 2017
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Archer Daniels Midland Co. (ADM) has been granted exclusivity in relation to the proposed purchase of Chamtor, a French producer of wheat-based sweeteners and starches.

“After adding to our sweetener and starch capabilities in Eastern Europe, we are continuing to execute our strategy by expanding in Western Europe,” said Pierre Duprat, president, ADM Europe, Middle East and Africa. “Seventy percent of the European starch and derivatives market is in Western Europe. Chamtor is located in the heart of the European wheat belt, and is perfectly positioned to efficiently serve Western European sweetener and starch customers, particularly in France, Germany, Belgium and the Netherlands.”

Chamtor, founded in 1992, produces glucose, starch and proteins from wheat. These products are applied to three different segments of Chamtor: animal feed, food and technical applications.  The company, which is currently owned by Vivescia Industries, is located in Reims, France, and has about 210 employees.

In 2015, ADM purchased full ownership of corn wet mills in Bulgaria and Turkey, and a 50% stake in a wet mill in Hungary. Last year, the company acquired a sweetener and starch facility in Morocco, and announced expansion plans for the Turkey and Bulgaria plants.

“One of the key elements of our strategy to grow shareholder value is the expansion and diversification of our global sweetener and starch capabilities,” said Chris Cuddy, president of ADM’s Corn Processing business. “With our significant and growing footprint, we are looking forward to efficiently serving sweetener and starch customers throughout Europe.”

Under French law, the signing of an acquisition agreement is contingent upon informing and consulting with relevant employee representative bodies. Subject to that process, ADM is targeting completion of the sale, which requires regulatory approvals, by this summer.

Source: World Grain

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ADM develops sweeteners made from stevia and monk fruit

March 25th, 2017
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Archer Daniels Midland (ADM) has developed two new sweetener brands made from stevia and monk fruit.

The SweetRight stevia and VerySweet monk fruit sweeteners will offer food and beverage developers ‘all the benefits of stevia and monk fruit, as well as access to ADM’s extensive ingredient portfolio, formulations expertise and blending capabilities’.

The new additions were sourced through ADM’s partnership with GLG Life Tech, and will join ADM’s VivaSweet brand of high-intensity sucralose.

Rodney Schanefelt, director of sugar and high potency sweeteners for ADM, said: “As consumers continue to look for great-tasting, healthier, lower-calorie products, we are pleased to meet formulator’s needs by offering a range of sweetener solutions that help them meet consumer demand.

“This expansion of our high-potency sweetener portfolio will help meet the ever-growing demand for natural, lower-calorie, no-added-sugar foods and beverages. We are committed to providing food and beverage formulators with ideas and solutions to address the taste, cost, calories and labelling preferences of today’s consumers.”

SweetRight stevia, sourced from the stevia leaf, is a clean-label offering that provides a high quality of sweetness, making it ideal to help reduce sugar while still maintaining desirable taste and sweetness. It is up to 250 times as sweet as sugar and blends well with other sweeteners, ADM said.

The VerySweet monk fruit sweetener eliminates the traditional bitterness of many alternative sweeteners, making it an ideal choice for reducing sugar in a wide range of products. VerySweet is sourced from the luo han fruit and is up to 200 times as sweet as sugar, as well as being low in calories and suitable for blending with other sweeteners.

Schanefelt added: “Now, with SweetRight stevia, VerySweet monk fruit and VivaSweet sucralose available from one global source, formulators have access to even more sweetener options from ADM as they create products to meet the ever-evolving tastes and preferences of today’s consumers.”

Source: foodbev.com

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British flavour specialist develops ‘unprecedented’ sugar substitute

February 11th, 2017
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Flavour specialist Omega Ingredients has launched a ‘modern replacement for sugar’ that allows for both sweetness and ‘unprecedented’ mouthfeel.

?megaSweet is a completely natural new offering that ‘signals a new frontier for natural sweeteners’, the company said. It offers brand formulators and manufacturer a 50% reduction in sugar content with only a ‘minimal calorie contribution’, and can be used across a wide range of naturally sweetened foods and beverages.

“The calorie-free flavour system allows for genuine mouthfeel and the indulgent taste of sucrose with zero after-taste – a result that is impossible to achieve through the use of traditional sugar alternatives,” it added.

?megaSweet was developed by biochemist and Omega Ingredients co-founder Steve Pearce.

“Since the announcement of the sugar tax [in the UK], scheduled to come into play in March 2018, global brands have begun to search for ways of reducing the sugar content across their ranges,” said Pearce. “When you replace natural sugars with artificial sweeteners, you don’t just lose the sweetness, you also sacrifice mouthfeel, which often creates a bitter or even astringent aftertaste.

“All of these facts combined can lead to a drastically different product, which may be alien to consumers. That’s why we have designed ?megaSweet – to combat the challenges faced by the beverage industry ahead of the sugar tax.”

Ireland and South Africa are also waiting for sugar taxes to take effect, and the measure is being considered by governments across Europe and the world.

?megaSweet offers the opportunity for clean labelling with a ‘natural flavouring’ position. As well as delivering on mouthfeel, it can also be used to boost the flavour profile of the finished product and can be tailored to carry notes such as citrus, cola or any botanical blend.

Source:  foodbev.com

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Overcapacity of high intensity sweeteners to get eased in China

May 28th, 2016
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The overcapacity of China’s high intensity sweeteners (HIS) may get eased due to the sugar tax policies made or considered by some countries, according to CCM’s research

A successful case

In 2014, Mexico implemented a policy of 10% tax increase on sugary beverages as a way to cut down on the country’s growing obesity epidemic.

Since Mexico implemented the policy, the first year alone saw a fall in the average sales of taxed sugary drinks by 6%. This reduction increased over the year to reach 12% by Dec. 2014, according to British Medical Journal.

For sugary beverages producers, they have to find some alternatives to replace sugar while maintaining the sweetness. So they might turn to high intensity sweeteners, which are ideal substitutes for sugar and starch sugar of high sugar content and high calorie.

High-intensity sweeteners are commonly used as sugar substitutes or sugar alternatives because they are many times sweeter than sugar but contribute only a few to no calories when added to foods, according to CCM’s research.

In 2015, the combined export volume of 2 HIS (aspartame and sucralose) from China to Mexico increased largely, by 500% YoY to over 900 tonnes, according to Sweeteners China News, CCM.

From this point of view, China, as a large sweetener-producing country, will have opportunities to ease the domestic HIS overcapacity, if countries having great demand in succession collect sugar taxes.

Other countries’ policies

Recently, similar policies can be seen in other countries.

The UK

A new sugar tax on the soft drinks industry will be introduced in the UK, the chancellor Mr. Osborne has announced as he unveiled his Budget in March 2016. The move has been hailed by campaigners as a significant step in the fight against child obesity.

There will be two bands – one for total sugar content above 5g per 100 millilitres and a second, higher band for the most sugary drinks with more than 8g per 100 millilitres.

Pure fruit juices and milk-based drinks will be excluded and the smallest producers will have an exemption from the scheme, according to BBC News.

Thailand

Thailand’s National Reform Steering Assembly (NRSA) voted on 26 April, 2016 to propose the tax to the country’s government, aiming to reduce excessive sugar intake of the public.

Two rates of the excise tax were proposed based on different sugar levels. Drinks with more than 6g to 10g per 100ml of sugar would be subject to a rate that would raise their retail prices by at least 20%. Those with more than 10g of sugar would see their prices at least 25%, according to Bangkok Post.

Besides, other Asian countries like Philippines, Malaysia and Indonesia, also intend to take similar policies.

High intensity sweeteners in China

China is a large sweetener-producing country and faces overcapacity. The products include aspartame, sucralose, saccharin, etc.

Take China’s aspartame industry as an example, since 2011, China’s aspartame industry has been developing rapidly. According to CCM’s research, its production capacity was 23,050 t/a (vs. output< 14,000 tonnes) in 2011, however to 32,500 t/a (vs. output> 19,000 tonnes) in 2015, according to CCM’s research.

Regarding the exports, it significantly showed rises in volume and falls in price. According to China Customs, the export volume surpassed 17,000 tonnes in 2015, up by 47% over 2011 (=11,580 tonnes), and meanwhile the export price was USD11.23/kg, down by 23% over 2011 (=USD14.67/kg).

The opportunity for HIS in China

The consumption of HIS is supposed to enlarge in the future as more and more countries intend to make the policy of sugar tax. Among the top 10 export destinations of aspartame in China in 2015, several of them are carrying up or considering the sugar tax policy.

The top 10 export destinations of aspartame in China in 2015

CCM thinks that the overcapacity of HIS industry in China may get eased as some countries intend to cut down the sugar consumption by levying sugar taxes.

For more information about CCM, visit www.cnchemicals.com

Source: Asia Food Journal

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Ingredient Technology: Sweeteners, they come naturally

January 23rd, 2016
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With consumers growing increasingly worried about the potential detriments of eating too much sugar, the hunt is on for the best alternatives.

According to the NPD Group, sugar is now the top item consumers try to avoid in their diets. It edged out fat, the reigning champ since 2004, for the top spot in 2014 for the first time — 65 percent of adults want to cut down on sugar, compared to a close 63 percent for fat.

Consumer attitudes can be seen reflected in the increase of case shipments of sugar substitutes from major food distributors to restaurants and other foodservice outlets. Case shipments of bulk sugar substitutes to foodservice outlets increased by 22 percent in the year ending August 2015, according to NPD’s monthly tracking service SupplyTrack. Shipments of stevia increased by 11 percent, charting a greater increase than any other sugar substitute.

But just reducing sugar isn’t the only concern. As the sweeteners segment continues to grow, so does the sophistication when it comes to finding suitable replacements for sugar.

“Although we know sugars and calorie reduction are important to some consumers, that doesn’t change the fact that taste is king,” says Sanjiv Avashia; principal scientist; Bakery, Snacks and Confectionery; Tate & Lyle. “The 2015 IFIC Food and Health Survey tells us that taste continues to be the top factor impacting consumers’ purchases. Therefore, manufacturers need a sweetening tool kit that meets consumer demand for the best of both worlds — reduced sugars and calories and great taste.”

Enter Tate & Lyle’s Dolcia Prima allulose. Introduced early 2014, it’s a low-calorie sugar that retains the taste and functional attributes of table sugar, but with 90 percent fewer calories. These attributes mean it can be used to partially replace table sugar in applications like gummies, fruit chews, and chewy caramels. It can even be used in confectionery fillings and toppings.

And while Dolcia Prima allulose can work on its own to reduce calories, it can also be paired with high-potency sweeteners like stevia to reduce sugar. Dolcia Prima allulose is synergistic, says Avashia, when integrated with Tate & Lyle’s zero-calorie Tasteva stevia sweetener.

“We’ve used Dolcia Prima allulose and Tasteva stevia sweetener in gummy candies as partial replacement of sucrose and corn syrup,” says Avashia. “Dolcia Prima can partially replace sucrose and a traditional 43 DE corn syrup in gummy candy in order to achieve a reduction in calories while maintaining chewy and elastic texture with excellent clarity.”

All this without any significant changes in the processing and handling of those gummy candies.

In Japan, the Matsutani Chemical Industry Co. is also working to bring allulose to the market. Astraea allulose is the result of decades of research by Kagawa University professor Ken Izumori.

The search for micro-organisms that function in a unique way began in the 1970s, says Yuma Tani, R&D deputy manager, Matsutani. In 1994, he found an enzyme that converted from fructose to allulose. The process involves an enzyme called “D-allulose-3-epimerase” making the conversion from one monosaccharide to another.

Speaking of monosaccharides, that’s what table sugar is made of. It’s a combination of two most people are familiar with: glucose and fructose.

“Glucose is the only energy source that the human brain can utilize, and we need it in our lives. The real issue, however, is that we occasionally overconsume the monosaccharide,” says Tani. “Because of its zero-calorie content, allulose will help to maintain calorie intake and blood glucose control.”

Astraeaallulose is characterized as a “rare sugar” — one of about 50 that occur in nature. It carries 0.2 K/cal per g. and provides a sugary flavor with no aftertaste. According to the FDA Specific Requirements for Nutrient Content Claims, Astraea can be labeled a zero-calorie sweetener, making it the first natural sweetener of its kind.

“Unlike high intensity sweeteners, Astraea allulose has bulking, browning and sweetening properties just like sugar, but it is a zero-calorie alternative,” says Tani. “As a result, it maintains the healthy consumption of food intake.”

But, of course, there are tried-and-true sugar alternatives.

Honey is a natural, incredibly diverse ingredient that has positioned itself as a go-to sweetener among artisan confectioners and large-scale candy producers, says Catherine Barry, director of marketing, National Honey Board.

In the United States alone, there are more than 300 varieties of honey, with unique flavor profiles that work with both delicate candies and richer treats.

“Many confectioners are finding value in honey’s indulgence and depth of flavor, capitalizing on the taste and mouthfeel that honey contributes to a range of candies,” says Barry. “For more delicate candies, a confectioner may use clover or orange blossom honey. For a more rich, indulgent treat, they may use a darker honey such as buckwheat.”

Not only is does honey provide diverse options for confectioners, it’s also highly marketable. Popular honey iconography, such as honeycomb, bees and the honey dipper, are used as key marketing tools across the food and beverage industry, says Barry.

And the ingredient is certainly worthy of its good reputation. It’s a natural source of energy as well, with 17 grams of carbohydrates per tablespoon, making it a perfect ingredient for bars and candies that target endurance athletes and the energy market.

So it seems the alternatives are there, especially at a time when manufacturers are looking to both maintain delicious flavors and expand on their sugar free offerings.

But whether confectioners choose timeless classics like honey or newer innovations like allulose, it seems like natural is the way to go.

Source: Candy Industry

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Treatt to Showcase Non-calorific Blends at Fi Europe

November 7th, 2015
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Its highly customizable, non-calorific blends of 100% natural essences and flavors can be used to create low or no sugar drinks, without sacrificing sweetness or mouthfeel.

Treatt will showcase its enhanced capabilities for reduced sugar beverages at this year’s Food Ingredients Europe. Its highly customizable, non-calorific blends of 100% natural essences and flavors can be used to create low or no sugar drinks, without sacrificing sweetness or mouthfeel. Brix degrees (°Bx ) are commonly used to measure the sugar content of a beverage product. Visitors to stand 6K39 can be among the first to experience a new formulation that can increase brix perception from 4°Bx to 9°Bx, in combination with other sweeteners.

This sweet ingredient solution imparts a clean sugar cane taste and can be incorporated into beverages at levels of 100ppm upwards to create the perception of increased sweetness, without introducing any dominant flavor notes. At lower levels between 100 and 250ppm, the natural flavor plus additive system adds valuable and appealing mouthfeel, while intensifying sweetness. The low usage rate (150-300ppm) makes the cost-in-use attractive for many applications, while good solubility makes the new Natural Brix Booster particularly suitable for formulating refreshing, clear beverages.

“We are passionate about delivering ingredients that excite customers and give a real ‘wow factor’ to the finished beverage product, whilst also satisfying the very latest consumer trends,” comments Nick Evans, director of sales and purchasing at Treatt. “It is estimated that global demand for low calorie drinks will rise by 5.9 percent CAGR from 2014 to 2019 in response to rising obesity rates. We also expect our 100 percent natural sugar solutions to continue to appeal to formulators wanting to achieve a clean label on beverage products, as they do not need to be labeled as a sweetener.”

Treatt will also be highlighting its extensive range of natural tea solutions. The tea distillates are made up entirely from FTNF (From the Named Food) ingredients, and offer delicate natural tastes that impart a deeply authentic tea flavor. Two new and exciting additions are Darjeeling Tea Treattarome 9772 and regional favorite Rooibos Treattarome 9762. Distilled from the ‘champagne of teas’, Darjeeling Tea Treattarome captures the refined, heady aroma of true Darjeeling tea, with all its delicate floral character. The flavor brings forward warm, spicy notes with just a hint of honey sweetness to impart a distinctive, aristocratic flavor to ready-to-drink teas. Rooibos Treattarome delivers an authentic and well-rounded rooibos character to a variety of beverage applications. The essence provides a spicy and fruity front end, with a robust earthy chai finish.

Visitors to the stand can also learn about Treatt’s latest high impact speciality chemicals, 8-Methylnonanal, 8-Methyldecanal and 6-Methyloctanal, which are synthesized by its manufacturing partners, Endeavour Speciality Chemicals, and have been recently added to the Fema Gras list.  They impart fresh zesty citrus aldehydic notes, ideal for boosting zingy notes in citrus applications. All of Treatt’s high impact speciality chemicals are ideal for flavor creation.

Source: Asia Food Journal

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Bayn Develops Stevia Containing Solution for No-Added-Sugar Chocolate

June 13th, 2015
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Bayn has developed a cost effective solution for no-added-sugar chocolate, by using a steviol glycoside based composition containing natural flavours and other healthy ingredients, that according to test panels tastes as good as chocolate sweetened with sugar.

“To replace sugar in chocolate is a well-known challenge in the industry, both in terms of taste and costs,” said Roger Aidoo, Ph.D., a researcher in stevia based sweeteners and chocolate at Bayn Europe AB. “Through our research we found ingredients that in perfect synergy create a no-added-sugar chocolate that has a taste that is not significantly different from conventional chocolate”. The novel solution is in line with Bayn’s market strategy that emphasises combining Bayn’s stevia based sweeteners EUREBA with natural ingredients and fibres to refine the taste, mouth feel and texture of applications that change dramatically when the sugar is removed.

Sugar reduction with stevia in chocolate would usually lead to high costs for the producer, but by working with a steviol glycoside composition which is less known and less expensive than the more familiar steviol glycoside compositions, combined with other cost-effective solutions, Bayn’s overall solution has a significantly lower cost structure for the producer. “Our innovative research aims at solutions that optimize the taste of the sugar reduced product while maintaining a cost effectiveness that allows the producers to make the health and indulgence products available to mainstream markets,” said CEO Lucy Dahlgren. “We are proud to offer this excellent solution to the chocolate industry.”

Source: foodingredientsfirst.com

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Sweetening Consumers’ Candy Choices

January 24th, 2014
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steviaOngoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections.

Anyone who follows the sugar and high fructose corn syrup industries, especially confectioners, has probably seen the battle being fought in the press between the two groups. The question of whether one is healthier than another or whether one is more “natural” than the other rages on.

Ironically, confectioners use both and will continue to do so for most of their products. Nonetheless, there is a growing movement among consumers and food activist groups to reduce overall sugar consumption.

In a white paper published by Steviva Ingredients, the author notes that nearly 13 percent of adults’ total caloric intake comes from added sugars. A Center for Disease Control study, Consumption of Added Sugars Among U.S. Adults, 2005-2010, reports, “Recent analyses indicate that children and adolescents obtain approximately 16 percent of their total caloric intake from added sugars.”

The recommendations set forth in the Dietary Guidelines for Americans, 2010 state that discretionary calories, including both added sugars and solid fats, should be limited to 5 percent to 15 percent per day.

So yes, there is a movement toward sugar reduction, and it’s making itself felt in the confectionery sector. As Philippe Levresse, technical sales representative for Roquette America’s confectionery division, notes, there seems to be a new surge of interest in sugar-free and reduced sugar.

“After a few years of relative stagnation, the market for sugar-free confections appears to be expanding again,” he says.”In light of persistent concerns about sugar intake and proposed regulations to limit sugar consumption, we have noticed an increased interest from confectioners to develop sugar-free or reduced sugar formulations.”

Ricardo Rodriguez, Ingredion Inc.’s confectionery marketing manager, concurs. “Absolutely, the trend toward healthier products in the food industry in general has driven the demand in the confectionery segment to develop healthier alternatives, which are either sugar-free or reduced-sugar.

“There has been increased interest in our line of polyols (Maltisweet brand) that can deliver both sugar-free and reduced sugar in confectionery products,” Rodriguez continues. “Our polyols offer a very close match to standard sugars and corn syrups that are used in terms of functionality, taste and sweetness.”

Not only is there more interest in sugar-free and/or reduced sugar, there’s also increased demand for natural sweeteners, such as honey or stevia.

According to the National Honey Board, honey is showing up in an increasing number of confectionery products, and was even spotted as an emerging trend at the recent Sweets & Snacks Expo. 

Besides being all natural, it is 25 percent sweeter than sucrose on a dry weight basis and is composed of fructose, glucose, maltose and sucrose, explains Catherine Barry, director of marketing for the National Honey Board.  With more than 300 unique varieties in the United States alone, honey allows for an array of opportunities for different candy and chocolate product lines, she adds.

Lighter colored honeys generally are mild in flavor, while darker honeys tend to have a stronger flavor, she says. With 17 grams of carbohydrates per tablespoon, confectioners can also capitalize on the energy boost factor honey provides.

Barry cites a host of confectionery products using honey that have garnered attention, such as the following three Good Food Awards finalists: Cacao Art’s Honey Cardamom chocolate square, which contains an infused ganache made with honey and cardamom; California-based Nosh This‘s Honey Walnut Fleur de Sel Caramel, a soft, chewy caramel dipped in chocolate; and Theo Chocolate’s Mint Ganache, which includes honey, fresh ginger, ground vanilla bean and sea salt.

Barry also mentioned several new product launches, such as Droga Chocolates’ Nutty Puddles, which features wildflower honey and whole California roasted almonds combined with signature honey caramel and premium dark chocolate as well as Bobi Bee Sweet USA’s Manuka Honey Sweet Treats as creative examples of how confectioners can use honey.

Then there’s stevia, which is also being considered in confectionery formulations.

Melanie Goulson, Truvia stevia leaf extract application manager, Cargill, says the plant is ideal for supplementing the lower sweetness of polyols in sugar-free confectionery formulations. For example, she points to recent launches in Europe that have used Cargill’s Truvia stevia leaf extract, including the following: Torras’ line of sugar-free chocolate products; Stevi-Lakritz licorice by confectionery giant Haribo; and aspartame-free gum by Denmark’s Gumlink.

“We are seeing an increased interest in using natural sweeteners like our ENLITEN Reb a stevia,” says Rodriguez.  “Globally, there has been a steady increase in products launched with a natural claim, from 2008-2013 there has been an increase from 8-12 percent. Although not new, stevia is the sweetener of choice when it comes to naturally sweetening chocolate, candy, and other delicious treats.”

But what about processing issues, which can crop up with sweeteners other than sugar or corn syrup?

“In the European Union, there is substantial experience in the formulation of sugar-free confectionery, and the issues handling bulk sugar substitutes are well-understood,” Goulson says. “High-temperature processes can pose problems for some high-potency sweeteners, but Truvia stevia leaf extract has shown itself to maintain sweetness even in aggressively hot and acid environments, such as may be found in hard candy manufacturing.”

The stevia expert does admit that there may be other issues rather than formulation challenges.

“For example, automating the addition of high-potency sweeteners may require plant changes,” she says. “Generally, this only occurs where lines normally used for sugar-based hard candy are being pressed into service to make sugar-free.”

Moreover, as Levresse emphasizes, with today’s lines of polyols, soluble fibers and high potency sweeteners, most traditional confections can be converted to great tasting sugar-free or reduced sugar with minimal adjustments.

There’s also another reason confectioners might want to consider alternative sweeteners: the ability to enhance nutrition profiles.

For example, Roquette offers NUTRIOSE soluble corn fiber, a versatile ingredient that can be successfully incorporated into many confections (such as hard and soft candies, as well as chocolate and compound coatings) to reduce sugars. Sugar reduction levels of 25 – 50 percent can easily be achieved, adds Levresse.

“We are also seeing an increased demand for value added or more functional ingredients, with fiber being one of them,” says Rodriguez. “ Ingredion has a portfolio of nutrional products, which includes NUTRAFLORA a prebiotic fiber soluble fiber, and AQUAMIN a natural calcified mineral source that can provide various health benefits/claims (bone health/mineralization, multi-mineral complex & bioavailability).

“These products work synergistically with ENLITEN to produce a more round sweetness profile,” he explains. “In addition we have a delivery systems portfolio that includes products that can help deliver functional and stable ingredients in confections like: vitamins, actives, nutrients and flavors.”

But, it’s up to the confectionery industry to step up and meet the growing demands for healthier products, Rodriguez argues.

“In North America the confectionery segment has faced increased competition from the snack industry,” he says, “which is producing healthier alternatives that crossover into the confectionery segment; therefore companies need to react to consumer needs before losing valuable market/brand shares.”

Source: Candy Industry

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FDA has no objection to use of new stevia sweetener

January 3rd, 2014
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fda-logoPureCircle has received a letter of no objection from the Food and Drug Administration for the use of Rebaudioside M as a general purpose sweetener for foods and beverages in the United States, the company said Dec. 30. Reb M (also known as Reb X) has a closer taste to table sugar than previous stevia ingredients, which allows for deeper calorie reductions in food and beverage products, according to PureCircle.

A joint development and five-year supply agreement between PureCircle, which has a U.S. office in Chicago, and The Coca-Cola Co., Atlanta, led to the discovery and development of Reb M.

“Ongoing investment in supply chain assets and leaf development are in place to support the commercialization of Reb M,” said Jason Hecker, vice-president, global marketing and innovation for PureCircle.

Source: Food Business News

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